JPS601860B2 - Method for manufacturing dressing for frying - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dressing for fried foods such as pork cutlet and fried shrimp (oil-fat cooked foods).

Commonly used sauces for frying include Worcestershire sauce, tonkatsu sauce, and ketchup, and with the trend towards Westernized eating habits, tartar sauce (boiled egg , pickles, and parsley) are also becoming common.

Furthermore, when eating fried foods such as pork cutlet and shrimp fries, in addition to the above-mentioned sauces, spicy mustard or less spicy French mustard is also used.
In particular, daisy mustard (coarsely ground mustard grains mixed with wine, salt, spices, etc. and aged), which is a type of French mustard, goes well with various fried foods and is popular among some foodies. It is a mustard seasoning. The present inventors conducted various studies on sauces suitable for fried foods (foods cooked with oil and fat) such as pork cutlet, fried shrimp, and even steak, and found that they added mustard grains to mayonnaise and added alcohol (ethanol). It has been found that when the obtained dressing is eaten by pouring it over fried food, it is delicious and enhances the taste of the fried food, and goes well with the fried food.

However, if alcohol is simply added to mayonnaise, the emulsified state of mayonnaise will become unstable due to the surfactant effect of the alcohol, and if stored, the emulsified state will be destroyed and the aqueous phase and oil phase will separate. This causes the inconvenience of
Therefore, it was necessary to find a solution to this point.

For this reason, the present inventors further investigated a method for producing a frying dressing that contains mustard grains and alcohol and has excellent storage stability.As a result, the present inventors added xanthan gum, locust bean gum, etc. to an aqueous solution of sugar or sugar alcohol. Acid-resistant and salt-resistant gummy material is dispersed and swollen, ethanol or a solution containing ethanol is added thereto to prepare a sticky liquid, and this sticky rice liquid is blended into an emulsified dressing base material to make alcohols. Excellent emulsion stability can be achieved by incorporating mustard grains into the dressing and blending them in any of the steps. Soaked in water for more than 50 days,
Aged mustard grains are preferable from the point of view of flavor, but if you use mustard grains that have been soaked in an ethanol-containing solution and aged, the gum will be dispersed and the swollen sugar may be mixed with an aqueous solution of sugar alcohol or We found that it is preferable from the viewpoint of stability to further add ethanol or a solution containing ethanol to the mixture. The present invention was based on the discovery that it is possible to obtain dressings for use in patients.

The present invention will be explained in detail below.

The method for producing dressing for frying according to the present invention uses ingredients normally used for producing dressing for frying, such as edible oil such as salad oil, vinegar, salt, water, 98 yellow, sugar, spices, seasonings, etc., using a conventional method. In addition to producing an emulsified dressing according to the method, separately from this, an acid-resistant and salt-resistant gum substance is added to an aqueous solution of sugar or sugar alcohol to disperse and swell, and ethanol or a solution containing ethanol is added to this. By mixing to prepare a sticky rice liquid, and mixing this sticky rice liquid to the emulsified dressing base material, alcohol is included in the dressing, and the above-mentioned,
Mustard grains are added during one of the steps.

In this case, the emulsification state of the dressing base material may be either ○/W type or W/O type, but it is usually prepared to be ○/W type. In addition, sugars and sugar alcohols used in the preparation of viscous liquid include sucrose, fructose, glucose, maltose, sorbitol,
One or more of malt, mannite, xyrite, etc. can be used.

The concentration of the aqueous solution of these sugars or sugar alcohols is not particularly limited, but one with a concentration of 30 to 80% (weight %, same hereinafter) is preferably used. In particular, liquid sugar is preferably used as the aqueous sugar solution. Liquid sugar includes sucrose type liquid sugar, inverted type liquid sugar, isomerized liquid sugar, and mixed type liquid sugar, all of which can be used satisfactorily. As acid-resistant and salt-resistant gum,
Xanthan gum, locust bean gum, tamarind seed gum, guar gum, tragacanth gum, and pectin are preferably used, with xanthan gum and locust bean gum being particularly preferred. In the present invention, the gummy substance is dispersed and swollen in an aqueous solution of sugar or sugar alcohol, and ethanol or a solution containing ethanol is added thereto to prepare a sticky liquid. The amount used is preferably 1 to 6% of the frying dressing.

The amount of gummy substances added varies depending on the type of gum used, but it is preferably 0.1 to 5% of the total sticky liquid, and the amount of these gummy substances added to the dressing for frying is 0.1 to 5%. It is desirable to mix it so that it becomes .01-0.1%. If the amount of gum is too low,
When ethanol is contained in an emulsified food at a relatively low concentration, there is a certain degree of separation suppression effect, but when the ethanol concentration is increased, storage stability deteriorates. Furthermore, if the amount of gum is too high, the texture may become poor and the viscosity may become too high, making it difficult to use.
Further, in the present invention, the amount of ethanol or a solution containing ethanol is preferably blended so that the dressing for frying contains ethanol in an amount of 0.1 to 5%, more preferably 0.1 to 2%. . If the amount of ethanol in the fried dressing is lower than the above range, the flavor improvement effect (richness, roundness, mellowness, etc.) of ethanol may not be fully demonstrated, and if it is higher than the above range, alcohol odor may occur. However, it may actually impair the flavor. As the solution containing ethanol, alcoholic beverages such as grape wine, cider, rum, mirin, non-foaming brewed liquor, and distilled liquor can be suitably used.
Note that, from the viewpoint of flavor, it is desirable that the amount of the sticky sap blended is 1.5 to 15% based on the fried dressing.

In addition, in the present invention, as mustard grains, 0.3
Mustard grains that have been crushed to a particle size of ~1.5 willow can be used. In particular, coarsely crushed mustard grains are mashed in a liquid containing ethanol and/or acetic acid, such as grape wine, vinegar, or a mixture thereof, and usually kept for 50 days. From the viewpoint of flavor, it is preferable to use one that has been aged to a certain degree or more. Incidentally, spices are usually blended into the ethanol and/or acetic acid-containing liquid, and salt, sugar, etc. can be blended as needed. As mentioned above, the mustard grains may be blended in any step; for example, they may be added to the emulsified dressing base material in advance, or they may be added to an aqueous solution of sugar or sugar alcohol in which gum is dispersed and swollen. It may also be blended with ethanol or a solution containing ethanol (viscous liquid), but when using mustard grains that have been soaked and aged in the ethanol-containing liquid, the gum will disperse and swell. From the viewpoint of stabilizing the emulsified state of the dressing, it is preferable to blend the aqueous solution of sugar or sugar alcohol with ethanol or a solution containing ethanol, or after adding ethanol or a solution containing ethanol. Note that the amount of mustard grains to be blended is preferably 5 to 20% of the total frying dressing from the viewpoint of flavor. As explained above, the present invention involves dispersing an acid-resistant and salt-resistant gummy substance in an aqueous solution of sugar or sugar alcohol.
By swelling and adding ethanol or a solution containing ethanol to prepare a viscous maple liquid and blending this into an emulsified dressing base material to obtain a dressing, mustard grains are blended. The emulsified state is stabilized, and even if stored for a long period of time, the milky state is well prevented from being destroyed and the aqueous phase and oil phase separate.
Therefore, the present invention provides a stabilized dressing for frying (fat-cooked foods) such as pork cutlet, fried shrimp, and steak that has a high flavor. Next, experimental examples will be shown to specifically explain the effects of the present invention.

Experimental Example 1 Mustard grains, dressing base material, and wine viscous liquid were prepared as follows.

Mustard grains Coarsely ground mustard grains of 35k9 were mixed with 55k9 of grape wine, 0.5kg of spices, and 9.5k9 of salt, and aged for 3 months.

Dressing base egg yolk 11.2k9, salt 1.4kg, pepper 0.03
Using K9, kneaded mustard 3.4K9, vinegar 8.4K9, and salad oil 75.57K9, a dressing base material emulsified into a ○/W shape was produced according to a conventional method.

Disperse and swell 0.6 parts by weight of xanthan gum to 10 parts by weight of 70% glucose solution, add 6 parts by weight of grape wine (alcohol content 12.5%), and mix uniformly with a homomixer. A grape wine viscous liquid was produced by dispersing it in the following.

Next, a mixture of wine viscous liquid and aged mustard grains added in the proportions shown in Table 1 was added to the dressing base to produce an 0/W type dressing.

This dressing was sprinkled on fried shrimp and pork cutlets, and 6 expert panelists were given a sensory evaluation of the suitability of the dressing applied to the fried foods based on the following evaluation criteria (5-point scale).

The results are shown in Table 1. Evaluation criteria 5: Delicious and suitable for frying.

Although it is inferior to 4:5, it is delicious and suitable for frying.

3: Can't say either.

2: Not very tasty.

1: Not tasty and not suitable for frying.

1 From the results shown in Table 1, it was found that a dressing suitable for fried foods could be obtained by blending mustard grains and wine.

Experimental example 2 The following formulation, salad oil 73. Part by weight of vinegar 5.5 Salt
1.85 Water
7.5 Egg yolk
12.0 〃・三・ Pepper
0.05 Mustard powder
Produce an emulsified dressing material in the shape of ○/W of 0.1〃, and add wine (alcohol content 12.5%) to 10 parts by weight of this dressing material to an alcohol (ethanol) concentration shown in Table 2. In addition, the mustard grains of Experimental Example 1 were added to prepare a dressing, and the flavor of this dressing was immediately sensory evaluated.

The results are shown in Table 2. Table 2 From the results in Table 2, the alcohol (ethanol) concentration is 0.
．． It has been found that a content of 1 to 5%, particularly 0.1 to 2%, is excellent in terms of flavor.

Experimental Example 3 Using the dressing base material, wine viscous maple liquid, and mustard grains of Experimental Example 1 in the proportions shown in Table 3, a ○/W-shaped frying dressing was produced in the same manner as in Experimental Example 1.

By putting this dressing in a 35qo constant temperature bath, giving it vibration and storing it for a predetermined period of time, and observing its appearance,
Stability was evaluated.

For comparison, we used grape viscous maple liquid with the same formulation (grape wine-glucose mixture) as shown in Experimental Example 1 except that xanthan gum was removed, and added this to the dressing base together with mustard grains. A dressing was prepared by adding it and its stability was similarly evaluated.

The results are shown in Table 3.

Table 3 Stability evaluation Note: Qualitative evaluation criteria are as follows.

−: The emulsified state is stable. Soil: Some separation. 10: Separation. From the results in Table 3, emulsification is achieved by adding grape wine to the swollen sugar solution in which gum is dispersed and emulsified. It has been found that a stable frying dressing can be obtained.

On the other hand, it was observed that the emulsified state was unstable in the case where no gummy substance was added. In addition, even when using gum, instead of dispersing the gum cost and adding wine to the swollen sugar solution to the dressing base material, glucose solution, xanthan gum, and grape wine are added directly to the dressing base material. Those added separately had poor stability, showing slight separation phenomenon during the first week of storage, and complete separation during the third week. Examples are shown below. Example salad oil 75k9, vinegar 12.3k9, egg yolk 10.8k
9. Using 2 kg of salt and 0.02 k9 of pepper, a dressing base material emulsified into a ○/W shape was produced according to a conventional method.

On the other hand, 70% sucrose solution 3k9 to xanthan gum 0.
02k9 was added, dispersed and swollen, and grape wine (alcohol content 12.5%) 5k9 was added and dispersed to produce a grape wine viscous liquid. Next, coarsely ground mustard grains (
Mix 33k9 of average grains of mustard with 60k9 of grape wine, 6.5k9 of salt, and 0.5k9 of spices and store at room temperature for 3 months. Add 15 parts of aged mustard grains to 5 parts of grape wine viscous liquid. In addition, this was added to the dressing base material 8 and mixed uniformly to produce a ○/W type dressing.

This dressing was suitable for fried foods and was stable without separation even when stored at room temperature for 5 weeks.

Claims (1)

[Scope of Claims] 1 Disperse and swell an acid-resistant and salt-resistant gummy substance in an aqueous solution of sugar or sugar alcohol, add ethanol or a solution containing ethanol to this to prepare a viscous liquid, and prepare a viscous liquid. 1. A method for producing a dressing for frying, which comprises blending mustard grains into a dressing base material emulsified with the dressing. 2. The manufacturing method according to claim 1, wherein the amount of mustard grains is 5 to 20% by weight of the entire dressing for frying. 3. The manufacturing method according to claim 1 or 2, wherein the mustard grains are obtained by immersing and aging the mustard grains in a liquid containing ethanol and/or acetic acid for 50 days or more. 4 Mustard grains are obtained by immersing and maturing in an ethanol-containing solution for 50 days or more, and this is mixed with an aqueous solution of sugar or sugar alcohol in which gum is dispersed and swollen, or with sugar or sugar in which gum is dispersed and swollen. 4. The manufacturing method according to claim 3, wherein ethanol or a solution containing ethanol is added to an aqueous solution of sugar alcohol. 5. The manufacturing method according to any one of claims 1 to 4, wherein the content of the gummy substance is 0.1 to 5% by weight of the entire viscous liquid. 6. The manufacturing method according to any one of claims 1 to 5, wherein the gum is one or more selected from xanthan gum, locust bean gum, tamarind seed gum, guar gum, tragacanth gum, and pectin. 7. Claims 1 to 6, wherein the content of ethanol is 0.1 to 5% by weight of the entire dressing for frying.
The manufacturing method described in any of the paragraphs. 8. The manufacturing method according to claim 7, wherein the content of ethanol is 0.1 to 2% by weight of the entire dressing for frying. 9. The manufacturing method according to any one of claims 1 to 8, wherein the ethanol-containing solution is a non-sparkling brewed liquor or a distilled liquor.